Description
This One Pot Lemon Ricotta Pasta is a bright, creamy, and comforting dish that brings together the zesty freshness of lemon with the smooth richness of ricotta cheese. It’s the perfect quick meal for busy nights light, flavorful, and made all in one pot for easy cleanup. 🍋
Ingredients
Scale
- 12 oz of your preferred pasta
- 1 cup ricotta cheese
- Zest and juice of 1 lemon
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach leaves
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add vegetable broth, pasta, lemon zest, and lemon juice to the skillet. Bring to a boil.
- Reduce the heat and simmer for 10–12 minutes, stirring occasionally, until the pasta is tender and most of the broth is absorbed.
- Stir in ricotta cheese, cherry tomatoes, and spinach. Cook for another 2–3 minutes until the spinach wilts and the tomatoes soften.
- Remove from heat and mix in Parmesan cheese. Season with salt and pepper to taste.
- Serve warm, topped with fresh basil and an extra sprinkle of Parmesan if desired.
Notes
- Use whole milk ricotta for a creamier texture.
- For extra richness, add a splash of heavy cream before serving.
- You can substitute arugula or kale for spinach if preferred.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta, Main Dish
- Method: One Pot, Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 640 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 35 mg
Keywords: lemon ricotta pasta, one pot pasta, creamy lemon pasta, easy vegetarian dinner